Sunday, July 14, 2013

This recipe is so good and tasty. The blue cheese blends really well with the beef and urugula. You can also substitute the urugula with spinach. It's a must try. It's simple to make with the easy to follow instructions below.

My own original recipe.
Prep Time: 10 minutes / Cook Time 15 minutes

How to Make the Best Beef Rolled with Blue Cheese and Urugula

Ingredients:

1 beef steak

3 to 4 oz baby urugula

1 cup scrambled blue cheese

2 teaspoons ground black pepper

1 1/2 teaspoon garlic powder

2 tbsp olive oil plus another tbsp to fry

1 teaspoon dried oregano

1 stem fresh rosemary - chopped

Some salt

String to tie up the beef roll

Cooking Directions:

Bring to boil the baby urugula for a few seconds and immediately put into ice water, then with your hand squeeze out the water until it is really dry and no more water.

Marinate the urugula with some salt, 1/2 tbsp olive oil and 1/2 teaspoon ground black pepper. Then set aside.

Wash the beef and dry it with a paper towel then flatten it with a meat tenderizer to about 1/2 or 3/4 inch thick.

Spread the marinated urugula all over the flattened beef and spread the scrambled blue cheese on top.

Then roll the beef as you see on the picture above. Tie up the beef with the string and marinate with 1 1/2 teaspoon ground black pepper, 1 1/2 teaspoon of garlic powder, dried oregano, chopped fresh rosemary, 1 1/2 tbsp olive oil and some salt.

Heat another tbsp olive oil and fry the beef until cook or as you desire, rare, medium or well done.

Tuesday, July 9, 2013

If you don't like broccoli, you will after you taste the crunchiness and sweetness of this mouth watering dish. It's so easy to make. Any kid who don't like broccoli, they will and they will thank the person making it. Broccoli is good and good for you.

My own original recipe.
Prep Time: 5 minutes / Cook Time 10 minutes

Delicious Grilled Broccoli Easy to Follow Steps

Ingredients:

1 head of broccoli - trimmed

1 tbsp dried chopped onion - for garnish

2 tbsp olive oil

1 teaspoon garlic powder

1/2 teaspoon cracked black pepper

1 teaspoon dried oregano

Some salt

Cooking Directions:

Mix all the ingredients and grill over a hot griller until cook but still crunchy or depending how crunchy or soft you like it. (Cook longer if you want softer.)

Saturday, June 22, 2013

My own original recipe.
Prep Time: One day / Cook Time: about one and half hours period

Beef Wellington Easy Steps To Follow

Ingredients:

1 round tenderloin beef - about 8 to 10 inches in length

1 small box brown mushroom - roughly chopped

2 tbsp butter

3 tbsp olive oil

2 minced fresh garlic

Some salt and cracked black pepper

2 beaten egg yolks to brush

Seasoning For The Beef:

2 teaspoon garlic powder

2 teaspoon dried oregano

2 teaspoon dried basil

2 tbsp olive oil

Some salt and cracked black pepper

String to tie up

For The Skin:

2 cups all purpose flour and some for dusting

2 tbsp butter

Salt to taste

Water as needed

Cooking Directions:

In a bowl, mix the ingredients for the skin and knead until it is smooth. Add the water little by little so the dough will not be too wet.

Dust and roll the dough until you reach the size of your tenderloin. You will need two flat doughs, one for the bottom and one to cover the tenderloin. You can make the dough in advance and keep refrigerated as long as it's covered with plastic wrap and there's enough dusting so it will not stick when you take it out.

Wash and dry the tenderloin with a paper towel and tie up the beef with the string, then marinate with the seasoning above. Refrigerate for one night or at least 5 hours. (You tie up the beef in a circular manner all around to keep the beef in the shape of the picture above when you cook)

Heat 1 1/2 tbsp olive oil and fry the marinated tenderloin all around until it turns brown then continue cooking in the oven for about 30 minutes over 350 degrees. Let it cool. (save the juice to cook the mushrooms.)

Heat the remaining 1 1/2 tbsp olive oil and the butter and fry the minced garlic until fragrant.

Add the mushrooms and stir fry with the juice you had saved, then add some salt and the cracked black pepper. Turn off the heat when it's caramelized and there's no more juice.

Lay flat a plastic wrap on the counter top and spread enough cooked mushroom on it to cover the tenderloin all around.

Remove the string from the tenderloin and lay it on the middle of the mushroom, then slowly pull the plastic wrap together by bringing the two ends of the plastic wrap together, so the mushrooms will cover the beef all around.

Then twist the two edges of the plastic wrap to hold in place and put it in the refrigerator for a few hours or until the mushrooms stick to the beef. Make sure it's tight enough, so when it's cooled from the refrigerator, the mushroom will stick to the beef.

Spread the skin dough on a greased counter top or a cutting board and remove plastic wrap from the beef then place the beef in the middle of the dough then cover with the other dough.

Brush the beaten egg yolk all around the side of the dough to act as a glue and press it with your thumb. You can cut any excess dough to make it look nice and round.

Brush the top and around the dough skin, then bake over 325 degrees until the skin turns brown.

Let it cool before you cut like the picture above and serve.

It's a lot of work but trust me it is worth it and super delicious.

Note: On step 4 above, you can change the cook time if you like medium rare, well done, etc.

Friday, June 21, 2013

French beans and string beans are terms that are used interchangeably. This recipe makes the french beans come alive. It is crunchy and tasty. The grilled chicken and cheese makes everything come together.

Thursday, June 13, 2013

This noodle soup is super healthy. It is very flavorful and delicious. An added benefit is that when you buy fresh fishes from the market and filet it, you can use the fish bones to make the broth. No need to toss it out. This broth is not fishy at all. It is very light. It just tastes good. It has a good source of omega3 fatty acids and is a healthy enjoyable meal for the whole family.

My own original recipe.
Prep Time: 15 minutes / Cook Time 45 minutes

Super Healthy Noodle Soup in Fish Broth

Ingredients:

1 package shanghai noodle

1 package firm tofu - cut to shape like the photo above

Some fresh chicken sausages ( squeezed out from its casing)

1 bunch choi sum or any kind leafy vegetable - wash

2 stems of green onion for garnish

For The Broth:

1 golden pompano fish or any 2 remaining fish bones when you fillet your fish for other purposes.

3 cloves of garlic

2 thumb size ginger

2 1/2 liter of water

1/2 tbsp cracked white pepper seed or less

2 fermented chili bean curd (mash and mix with 2 tbsp of water) you can buy at Asian grocery store.

Some salt

Cooking Directions:

Add all the ingredients for the broth into a 2 1/2 liter boiling water, except for the fermented chili bean curd and let it boil for about ten minutes over high heat.

Add the fermented chili bean curd and some salt then continue boiling over medium-low heat for another 20 minutes and strain the broth with a strainer.

Place back the broth into the pot and reboil.

Add the tofu into the boiling broth and with a spoon, scoop the sausages and make a small ball then add into the boiling broth.

Bring to boil the shanghai noodle for two to three minutes and wash in cold running water then bring to boil for the second time for one or two minutes.

Place the noodles in a bowl.

Using the same water, boil the choi sum for one to two minutes and arrange it onto the noodle along with tofu, sausage balls, some broth and sprinkles with slice green onion (arrange like the photo above).